Fermented by Time.
Blistered by Fire.
A deliberate exploration of slow wild-yeast sourdough, Manitoba-milled prairie grains, and the disciplined thermal kinetics of our 875°F oak-fired brick hearth. We strip away artificial dough accelerators in favor of cold patience and extreme convective radiant heat.
Deck Cavity Temp
Thermal stone equilibrium
The 72-Hour Cellular Retardation Curve
Our sourdough levain undergoes a three-stage cold fermentation, metabolizing complex oligosaccharides for peak digestibility and signature blister.
70% Baker's Hydration
Yields tender, open crumb with ultra-crisp base
Cold Retardation at 38°F
Arrests gas expansion while enzymes release sugars
Zero Commercial Additives
Living culture, water, unbleached flour, prairie sea salt
The Three Pillars of Fire & Dough
From the mineral soils of southern Manitoba to our custom-engineered brick flue.
72-Hour Wild Sourdough Cold Ferment
Every batch begins with our living prairie sourdough mother culture. A full three days of cold retard allows enzymes to break down starches and gluten proteins naturally, resulting in exceptional digestibility, deep fermented lactic aroma, and an airy, leopard-spotted cornicione.
70% Hydration • Zero Commercial Yeast • 72-Hour Retard
Hardwood Combustion & Thermal Mass
Our custom hearth is fired exclusively with sustainably seasoned Manitoba bur oak and beechwood. Reaching floor temperatures of 850°F to 900°F, heat transfers directly into the stone, flash-setting crust structure in 90 seconds while keeping fresh toppings succulent.
875°F Deck Temp • 90-Second Bake • Live Oak Embers
Prairie Soil & Sustainable Flour
We partner with prairie millers to source unbleached, untreated hard red spring wheat flours. Blended for optimal protein strength and elasticity, our dough supports high hydration and clean blister without synthetic dough conditioners or bleaching agents.
Single-Origin Manitoba Grains • Unbleached • Stone Milled
The Anatomy of an Osborne Slice
Poured extra-virgin olive oil, torn sweet basil, San Marzano hand-crushed tomatoes, and creamy fresh fior di latte. Every ingredient meets the stone at the precise moment of dough expansion.
- Coarse semolina rim dusting for effortless hearth peel glide.
- Maldon sea salt flakes finish post-oven to elevate crust richness.
- Even triangular slice release preserving internal gas pockets.
Disciplined Kitchen Separation & Demonstration Integrity
Disciplined Kitchen Separation
We respect guest dietary preferences by enforcing physical separation in our prep and hearth. Separate beechwood peels are dedicated strictly to plant-based and vegetarian pizzas. Our fermented gluten-friendly crusts are hand-stretched in an isolated preparation bay to minimize airborne flour transfer.
Our Osborne Village Kitchen Truths
Hearth Crew & Dough Stewards
Founded by lifelong Winnipeg hospitality artisans dedicated to bringing authentic slow-ferment pizza craft to the heart of Osborne Village.
Mateo K.
Hearth Master & Firetender
Manages fuel feeding, oak moisture content, and deck heat distribution during high-volume peak services in Osborne Village.
Elena R.
Fermentation Director
Nurtures our active sourdough starter, calculates daily hydration shifts based on Winnipeg atmospheric humidity, and oversees cold proofing.
Sam B.
Larder & Produce Steward
Collaborates with local Red River Valley farmers for cold-climate alliums, honey, and seasonal greens hand-prepped daily.
Experience the Hearth in Person
Join us at our Osborne Village counter or build a gathering order for your studio. Every pie is baked within view of our crackling oak oven.